Crustless Leek and Swiss/Gruyere Quiche
Crustless Leek and Swiss/Gruyere Quiche

Well, it's here--THE BIG NIGHT!! Are you all set with your plans? Ready to take on a new year?!! Time is short around here, and not just 'cause of the clock ticking away. My daughter and I have been away at a hockey tournament for the last few days and both my boys are in from school, so I'll keep this blissfully short and get right to the food. But just one thing, (you knew I couldn't just jump into the recipe!) I want to say a quick thanks to all of you who read and connect with me and make writing and sharing all this food so much fun! 2015 has been a deliciously wonderful year and I can't wait to see what gets cooked up in 2016 (and I mean that in both a literal and metaphorical sense, of course) So now, as we look ahead, have you thought about what you'll be eating on New Year's Day? No pressure of course, but if you're thinking brunch, you might want to go out now and grab the ingredients for this easy, light and yummy crustless quiche. It's a great low-carb way to start out 2016!

I love quiches and frittatas, not only because of how they taste but also because they're generally a snap to prepare, fairly versatile and can usually be made ahead which is perfect for brunch or a light dinner. And that's the case with this leek-y, cheese-y quiche which has the added ease and low carb factor of being crust-free. The hardest part is cleaning the leeks which you can make easier by buying pre-trimmed and cleaned leeks (they sell them at Trader Joe's and are totally worth it!) or by substituting onions or shallots for the leeks. Told you it was versatile!

If you're going with the leeks, you saute them in a bit of olive oil until they're softened and golden brown and then dump them into your quiche or pie plate and top with the egg/milk/cornstarch mixture.

Sprinkle on some shredded Gruyere and Swiss (or whatever cheese you prefer) and it's ready to go into the oven.

What emerges is a light but luscious, almost custard-like pie with a crusty but crust-less exterior. Each bite is a delicate balance of almost sweet onion-y flavor from the leeks and smooth creamy eggy, cheesiness. Just perfect and only about 260 calories per slice, which after all the goodies you'll probably be consuming tonight is enough to make you sing a happy 2016!

Have a great and safe New Year's Eve, a wonderful New Year's Day and weekend and I'll see you back next week with more new recipes as we navigate 2016 together!! Happy New Year's!!

Crustless Leek and Swiss/Gruyere Quiche

Makes 6 servings
Prep Time:  20 minutes; Bake Time:  30-35 minutes


  • 1 pound leeks, washed well and drained, making sure all grit and sand is removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 6 large eggs
  • 2 1/2 cups whole milk (you could use 2%--it'll just be less creamy)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon black pepper
  • 1/2 cup Swiss cheese, shredded (you can use all Swiss or Gruyere or any cheese you prefer)
  • 1/2 cup Gruyere cheese, shredded

The Recipe

1.  Preheat oven to 350ºF. Spray a 10-inch quiche dish or 9 1/2-inch deep-dish pie plate with nonstick vegetable cooking spray and set aside.

2.  Dry leeks with paper towels if very wet. Then cut into 1/4-inch slices. In a large skillet, heat the oil over medium heat. Add the leeks and 1/4 teaspoon salt and cook for 12-14 minutes, stirring often, until the leeks are softened and browned. Spoon leeks onto the bottom of the prepared dish and spread evenly.

3.  Into a large bowl, place the eggs, milk, cornstarch, remaining salt and pepper and whisk together well. Pour egg mixture over the leeks in the baking dish and sprinkle evenly with the cheese. Bake for 30-35 minutes until the quiche is set and a knife inserted into the center of the quiche comes out clean. Let sit for 5-10 minutes before serving or make earlier and serve room temperature.

4.  Quiche can also be made up to 1 day ahead and kept covered in the refrigerator. Bring to room temperature and reheat in a low oven until heated through.


Note:  Recipe adapted from Good Housekeeping Family Vegetarian Cooking by Good Housekeeping.

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